Rockin Moroccan Stew

Rockin Moroccan Stew

Prep Time: 0

Yield: 6

Moroccan vegetable stew with sweet potatoes, chickpeas, and ginger

This unique recipe came right out of Africa! Say "yes, please" to chickpeas and you can eat to the beat!


  • 2 tsp olive oil
  • 1 cup chopped onions
  • 1/2 cup each diced celery and chipped green bell pepper
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 3 cups peeled, cubed sweet potatoes
  • 1 can (14-½ oz) tomatoes, drained and cut up
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 Tbsp lemon juice
  • 2 tsp grated gingerroot
  • 1 tsp ground cumin
  • 1 tsp curry pow


  1. Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

    Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

    Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

    This recipe is from the book CRAZY PLATES:Low-Fat Food So Good, You'll Swear It's Bad For You! by Janet and Greta Podleski .

Leave a Reply

Your email address will not be published. Required fields are marked *